vegetarianpescatariangluten-freedairy-freenut-freesoy-freefish-freeshellfish-free
Banana Whip
From The Toronto Cook Book, 1915
Serves 3
Presented as published in 1915. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
538Calories
15 gProtein
120 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories538 kcal
Protein15 g
Carbohydrates120 g
Fiber7.6 g
Sugars53 g
Total Fat2.2 g
Saturated Fat0.4 g
Monounsaturated Fat0.3 g
Polyunsaturated Fat0.7 g
Cholesterol0 mg
Sodium736 mg
Potassium661 mg
Calcium215 mg
Iron22 mg
Magnesium64 mg
Phosphorus83 mg
Zinc0.5 mg
Copper0.3 mg
Manganese0.6 mg
Vitamin D0 mcg
Vitamin C14 mg
Vitamin A4.8 mcg
Vitamin E0.2 mg
Vitamin K0.8 mcg
Vitamin B60.7 mg
Vitamin B120 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.6 mg
Niacin (B3)6.3 mg
Folate120 mcg
Choline27 mg
Caffeine0 mg
Water378 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 47. The excerpt below is the record exactly as published.
Banana Whip One package Knox's gelatine, four scant cups boiling water, half a cup sugar, half teaspoon vanilla extract, white of one egg, four bananas
Cook this with the app: pantry check, scaling, and the assistant.